EP1982598A1 - Gaufrette résistante à l'humidité - Google Patents

Gaufrette résistante à l'humidité Download PDF

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Publication number
EP1982598A1
EP1982598A1 EP20070106604 EP07106604A EP1982598A1 EP 1982598 A1 EP1982598 A1 EP 1982598A1 EP 20070106604 EP20070106604 EP 20070106604 EP 07106604 A EP07106604 A EP 07106604A EP 1982598 A1 EP1982598 A1 EP 1982598A1
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EP
European Patent Office
Prior art keywords
wafer
moisture
resistant
weight
food
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP20070106604
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German (de)
English (en)
Inventor
Carl Erik Hansen
Pierre Nicolas
Baltasar Valles Pamies
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestec SA
Original Assignee
Nestec SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec SA filed Critical Nestec SA
Priority to EP20070106604 priority Critical patent/EP1982598A1/fr
Priority to UAA200911924A priority patent/UA100982C2/ru
Priority to RU2009142801/14A priority patent/RU2479210C2/ru
Priority to CN200880012599.3A priority patent/CN101686691B/zh
Priority to CA002677954A priority patent/CA2677954A1/fr
Priority to AU2008240677A priority patent/AU2008240677A1/en
Priority to US12/596,781 priority patent/US20100092612A1/en
Priority to PCT/EP2008/054792 priority patent/WO2008129027A1/fr
Priority to MX2009009976A priority patent/MX2009009976A/es
Priority to BRPI0810231-7A priority patent/BRPI0810231A2/pt
Priority to EP08749625A priority patent/EP2148571A1/fr
Publication of EP1982598A1 publication Critical patent/EP1982598A1/fr
Priority to US14/560,884 priority patent/US20150125572A1/en
Withdrawn legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/36—Filled wafers
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/45—Wafers
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/189—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a moisture resistant or moisture tolerant wafer which retains its crispy texture when exposed to moisture.
  • moisture resistant and “moisture tolerant” mean the same thing and will be used interchangeably.
  • Manufacturing wafers consists in preparing a batter containing mainly flour and water to which other minor ingredients may be added. Typically 40 to 50 % flour in batter is used in the manufacture of commercial flat wafers. Common formulations may also comprise at least one of the following ingredients: fat and/or oil, lecithin and/or emulsifiers, sugar, whole egg, salt, sodium bicarbonate, ammonium bicarbonate, skim milk powder, soy flour, yeast, and/or enzymes such as xylanases or proteases, for example.
  • the batter is usually cooked between two heated engraved metal plates for a determined time at a certain temperature, for instance 2 min at 160°C, to produce large flat wafer sheets with a low moisture level. After cooling, the wafers are processed according to the requirements of the final product.
  • Wafers are baked products which are made from wafer batter and have crisp, brittle and fragile consistency. They are thin, with an overall thickness usually between ⁇ 1 and 4 mm and typical product densities range from 0.1 to 0.3 g/cm3.
  • the surfaces are precisely formed, following the surface shape of the plates between which they were baked. They often carry a pattern on one surface or on both.
  • the present invention is concerned with wafers substantially of type (1), i.e. no-or low sugar wafers, and will be described in more detail below.
  • No-or low sugar wafers have a different texture and taste compared to high sugar wafers. When layered with a filling, they are used as the centre of well known chocolate confectionery products such as KIT KAT ® .
  • Wafers may be distinguished from other biscuits/cookies in that wafers are the result of baking a batter whereas biscuits/cookies are usually baked out of a dough.
  • Batter is a liquid suspension that will flow through a pipe whereas biscuit dough is rather stiff to permit rolling and flattening and normally has a water content of less than 50 parts per 100 parts of flour.
  • Wafers may also be produced by extrusion, according to our European copending patent application No. 06018976.8 .
  • Wafer manufacture may use enzymes, preferably endo-proteinases (such as neutral bacterial proteinase from Bacillus subtilis or papain from Carica papaya), to hydrolyse the peptide bonds in wheat gluten, having the effect to prevent gluten lumps formation, and also xylanase (pentosanase) to hydrolyse the xylan backbone in arabinoxylan (pentosan), having the effect to decrease water binding capacity of wheat pentosans, to redistribute water among other flour components and to reduce batter viscosity.
  • enzymes preferably endo-proteinases (such as neutral bacterial proteinase from Bacillus subtilis or papain from Carica papaya), to hydrolyse the peptide bonds in wheat gluten, having the effect to prevent gluten lumps formation, and also xylanase (pentosanase) to hydrolyse the xylan backbone in arabinoxylan (pentosan), having the effect to decrease water binding capacity of
  • Combinations of these enzymes may also be used, mainly to decrease batter viscosity, make batters more homogenous, increase machinability, allow standard flour grades to be employed and/or increase the flour level in batter. These preparations have become widely accepted ( Food Marketing & Technology, April 1994, p. 14 ).
  • Another known way to increase crispness retention is by coating the wafers with edible moisture barriers to prevent the water being transferred from the filling to the wafer.
  • chocolate or fatty materials may be used to provide such moisture resistant layers as described, for example, in EP-A-1080643 .
  • these additional treatments require wafer coating by dipping, spraying, enrobing or similar methods, which seriously complicate the industrial manufacture of confectionery products.
  • the use of chocolate or fatty materials increases the calorie content.
  • WO 02/39820 seeks to provide baked food products with an increased crispiness at high moisture content by the use of sweeteners such as crystalline hydrate forming sugars (such as maltose, isomaltose, trehalose, lactose and raffinose) or high molecular weight starch hydrolysates. This approach is not suitable for no-or low sugar wafers which don't contain the required high levels of sweeteners.
  • sweeteners such as crystalline hydrate forming sugars (such as maltose, isomaltose, trehalose, lactose and raffinose) or high molecular weight starch hydrolysates. This approach is not suitable for no-or low sugar wafers which don't contain the required high levels of sweeteners.
  • EP-A-1415539 discloses a flour based food product such as a wafer produced by using a thermostable alpha-amylase to manipulate textural properties of wafers. No mention is made of moisture tolerance.
  • the present invention seeks to overcome the above disadvantages by providing moisture resistance to the wafer itself and we have surprisingly found that a no- or low sugar moisture resistant wafer which maintains its crispness in high water activity environments may be prepared by using a thermostable alpha-amylase in the batter.
  • the crispness of wafers may be evaluated by a penetration test (also known as a puncture test or crush test) which is performed by using a texture analyser able to record force/distance parameters during penetration of a probe into the wafer.
  • the instrument forces a cylindrical probe into a stack of five wafers and the structural ruptures (force drops) are recorded over a certain distance.
  • N.mm Newton millimetre
  • Wc N . mm A / d No / d where No; total number of peaks d; distance of penetration (mm) A; Area under the force-deformation curve (N.mm)
  • a standard wafer tends to lose its perceived crispness progressively as the water activity is raised above 0.3.
  • a moisture resistant wafer is defined in the present invention as a wafer that maintains crispness in high water activity environments, i.e. it maintains its mechanical resistance and its initial sensory attributes when equilibrated at elevated water activity levels such that at water activities from 0.3 to 0.4, surprisingly from 0.4 to 0.5, and more surprisingly from 0.5 to 0.6 an increase of 0.1 in water activity results in a Wc increase less than 1.5.
  • the present invention provides a no- or low sugar moisture resistant wafer, characterised in that at water activities from 0.3 to 0.6, an increase of 0.1 in water activity results in a We increase less than 1.5, preferably less than 1.25, and more preferably less than 1.0.
  • no- or low sugar wafers are defined as wafers containing from 0 to 15% by weight sweetener, preferably from 0 to 10% by weight sweetener, more preferably from 0 to 8% by weight sweetener, and even more preferably from 0 to 5% sweetener based on the weight of the wafer.
  • the sweetener may be sucrose or another sugar or a starch hydrolysate of any Dextrose Equivalents (DE) or an inulin hydrolysate or mixtures of two or more of these sweeteners.
  • DE Dextrose Equivalents
  • sugars other than sucrose are, for example, glucose, lactose, maltose or fructose and crystalline hydrate formers such as isomaltose, trehalose, or raffinose.
  • the wafer may also contain added enzymes such as proteinases and/or xylanases.
  • the wafer may be a flat wafer either having geometric shapes or cartoons character shapes, as well as alphabet letters or numbers, for example. It can also be a three dimensional shaped wafer such as, for example, a cone, a glass, a dish. Wafer texture results from the generation of gas cells in a gel structure mainly composed of gelatinised starch. The high temperature of the baking plates induces a rapid gelatinisation of starch granules present in the flour and production and expansion of the gas bubbles inside the gelatinous matrix. These gas cells are, in the common practice, mainly generated from gassing agents such as added bicarbonates or carbon dioxide produced by gas-generating microorganisms such as yeast during batter fermentation and from steam produced by heating.
  • gassing agents such as added bicarbonates or carbon dioxide produced by gas-generating microorganisms such as yeast during batter fermentation and from steam produced by heating.
  • the wafer can be seen as a solid foam of gelatinised and dried starch/flour with dispersed gas cells (which can form an almost continuous phase in certain cases).
  • One method of preparing a wafer of the present invention involves the enzymatic depolymerisation of the starch present in the flour by a thermostable alpha-amylase leading to a reduction of the molecular weight of the starch and a reduction in the starch viscosity at the baking step.
  • a viscosity drop allows gas bubbles to grow further, due to the lower viscosity of the gelatinised starch phase.
  • the moisture-resistant wafer may be prepared by a process comprising the steps of making a batter by mixing at least flour, water and a thermostable alpha -amylase and baking it on at least one hot surface.
  • a batter usually comprises around 40-50% flour, for example wheat flour, which itself contains approximately 70% of starch mainly occurring in the form of granules.
  • starch may be added in addition to the flour.
  • Non-damaged starch cannot be modified by amylolytic enzymes before gelatinisation, a process involving dissolution of starch molecules from the starch granules by heating.
  • Amylolytic enzymes can only attack starch efficiently if starch granules have entered a gelatinisation process which occurs at temperatures above about 50-60°C.
  • enzymatic hydrolysis starts with starch gelatinisation between the hot baking plates using a thermostable alpha-amylase.
  • the alpha-amylase is preferably added to the batter at the same time as the other ingredients, and is allowed to hydrolyse starch in the oven at a temperature around 100°C during the period of time corresponding to water evaporation. The enzyme is then progressively inactivated at the higher temperatures reached in the drying phase.
  • the alpha-amylase can also be added to the batter just before the baking stage since the enzyme will hydrolyse gelatinised starch only in the oven.
  • thermostability covering a broad range of thermostability
  • fungal alpha-amylases having a low thermostability 55°C-60°C
  • cereal alpha-amylases having a medium thermostability 60°C-70°C
  • the enzyme used is preferably of bacterial origin, is mostly active at a pH of 5 to 7 and at a temperature of about 70°C to 105°C.
  • the enzyme can be produced from Bacillus species or any other microorganism, plant or animal, having an alpha-amylase activity.
  • Suitable alpha-amylase enzymes that may be used are Validase HT 340L produced by the fermentation of Bacillus subtilis having an optimum temperature of activity of 90°C-95°C and an effective temperature of activity of up to 100°C, and Validase BAA produced by the fermentation of Bacillus subtilis having an optimum temperature of activity of 65°C-75°C and an effective temperature of activity of up to 90°C, both enzymes from Valley Research.
  • the moisture-resistant wafer of the present invention preferably comprises a thermostable alpha -amylase and in-situ modified starch.
  • the amount of thermostable alpha -amylase incorporated into the batter may be from 0.0005% to 1.0%, preferably from 0.001% to 0.5% and more preferably from 0.01% to 0.25% by weight based on the total weight of the batter.
  • the wafer of the present invention may, if desired, also contain a fat or oil commonly used in baked confectionery, conveniently in an amount less than 4.0%, and preferably less than 2.0% by weight based on the total weight of the wafer.
  • the wafers of the present invention maintain desired textural qualities such as crispness at high moisture contents and therefore exhibit an increased moisture tolerance, particularly at a water activity at 0.30 or above.
  • the wafer obtained can be presented to the consumer as a wafer by itself, but it can also be further processed to form a confectionery or savoury food product or a petfood where the wafer contacts another food material. Therefore, the present invention also comprises a food product comprising a moisture-resistant wafer in contact with another food material, characterised in that at water activities from 0.3 to 0.6, an increase of 0.1 in water activity results in a Wc increase less than 1.5, preferably less than 1.25, and more preferably less than 1.0.
  • the other food material may be a confectionery or savoury food product or a petfood.
  • the wafer is in direct contact with the food material.
  • suitable food materials are chocolate, jelly, compound chocolate, ice-cream, sorbet, nut paste, cream-based products, cake, mousse, nougat, caramel, praline, jam, wafer rework or a combination of these ingredients with or without inclusions of the same ingredient in a different state or of a different ingredient.
  • suitable food materials would include fish or meat paste, cheese-based materials or vegetable puree.
  • Such a food product may include one or more of these other materials as fillings for the wafer.
  • the food material may contain a high water activity.
  • an acceptable sensory perception may be achieved for a water activity of up to 0.65.
  • the filling may have previously had a higher water activity value since it will lose moisture during the equilibration phase.
  • a sandwich bar composed of external layers of wafers framing the same or different fillings.
  • the sandwich can also be a succession of a wafer and filling pair, the first and last layers being wafer, comprising from 2 to 15 wafer layers.
  • a moisture barrier may optionally be used if desired.
  • the wafer may be used as the centre or part of the centre of a confectionery or savoury product or a petfood.
  • the wafer may be enrobed or moulded in the coating material which can be any of the usual coatings, for example a chocolate, compound, icing, caramel or combinations of these.
  • the food product is a confectionery product.
  • the maximum water activity of the food product at equilibrium is 0.65.
  • the invention allows the production of novel confectionery wafer products with healthier fillings such as low-fat or low-calorie fillings, or new fillings such as caramel, fruit jam or a real fruit filling, where the wafer is in direct contact with the filling without the need of a moisture barrier.
  • a batter was prepared having the following formulation: Flour 100.0 parts Water 160.0 parts Sucrose 2.0 parts Fat 1.0 parts Lecithin 0.2 parts Sodium bicarbonate 0.2 parts
  • Wafers were prepared to provide two types of wafers: one series of reference wafers without enzyme (standard) and one series of wafers treated with the alpha-amylase (treated). Wafers were prepared by baking the batters for 2 minutes in an oven (25-plate wafer oven, Hebenrete Moerfelded, West Germany) between two metal plates heated to 130°C. After short cooling, samples were hydrated in climatic chambers at the desired water activity (Aw) for 15 days before mechanical testing. The Aw was measured in each sample after hydration to verify the correct hydration of the sample.
  • a texture analyser able to record force/distance parameters during penetration of a probe into the wafer was used.
  • the instrument forces a cylindrical probe into a stack of five wafers and the structural ruptures (force drops) are recorded.
  • the frequency of force drops allows discrimination between wafer textures whereby the higher the number of force drops, the higher the crispiness.
  • the conditions used for this test were: Texture Analyser TA.HD, Stable Micro Systems, England; load cell 50 kg; 4mm diameter cylinder stainless probe; penetration rate 1mm/s; distance 8mm; record of force drops greater than 0.2N; trigger force greater than 0.5N; acquisition rate 500 points per second.
  • the wafer containing alpha-amylase (treated) shows improved moisture tolerance and crispness retention compared with the wafer not containing alpha-amylase (standard). This is illustrated in Figure 1 where it can be seen that at a water activity of 0.3 the value of We is lower for the wafer containing alpha-amylase (treated), and for each increase of water activity of 0.1 of the wafer from a minimum value of water activity of 0.3, the We modification of the wafer containing alpha-amylase (treated) is less than 1 whereas the We modification of the wafer not containing alpha-amylase (standard) is greater than 1.5.
  • a batter comprising 780 g of wheat flour, 730 g of water and minor ingredients was treated for 30 min at 35°C with a commercial enzyme blend containing protease and xylanase to obtain a suitable viscosity. 2 g of sodium bicarbonate were added to the mixture. Three fractions of batter were prepared. A commercial alpha-amylase, Validase BAA from Valley Research containing 1,200,000 Modified Wohlgemuth Units (MVVU) per gram and having an optimum temperature of activity of 65°C-75°C and an effective temperature of activity of up to 90°C was added to 2 fractions at a level of 0.25 and 0.5 g/kg batter respectively. The third fraction, without addition of alpha-amylase, was used as reference. Wafers were prepared by baking the batters 2 min in an oven (Hebendov ZQE Mini) between two metal plates heated to 160°C.
  • the wafers were either maintained in a sealed plastic bag (about 0.05 water activity) or equilibrated at 24°C in dessicators containing saturated salt solutions (water activities: 0.22, 0.33, 0.43 and 0.53).
  • the wafers were equilibrated for three weeks at different water activity levels (Aw 0.11, 0.22, 0.33 and 0.43) and presented in small glass jars (5 discs of 3 cm diameter per jar). Samples, coded with three-digit random code numbers, were evaluated under red lighting.
  • Wafers were prepared according to the method described in Example 2 to provide two types of wafers: 1 series of reference wafers without enzyme and 1 series of wafers treated with alpha-amylase (0.5 g/kg batter).
  • the wafers were cut into 3 cm diameter pieces (mean weight: 0.4 g) and allowed to equilibrate up to a constant weight for 3 weeks at 24°C in a closed dessicator containing a saturated solution of magnesium chloride (relative humidity: 32.8 %).
  • Caramel cream (2.4 g; water activity 0.533) was layered between 2 wafer pieces and the resulting sandwiches were placed in small individual airtight jars. The jars were allowed to stand at 24°C for 3 weeks in order to allow water to migrate from the cream to the wafers up to equilibrium (0.49 water activity).
  • Descriptive sensory data on texture were collected from a group of 6 of the trained panellists of Example 2. All assessors found a very significant difference between reference and alpha-amylase treated samples. These alpha-amylase treated samples were judged more crispy, brittle and less elastic than samples prepared without alpha-amylase. These products were considered by assessors as presenting a markedly more pleasant texture than that of the reference

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EP20070106604 2007-04-20 2007-04-20 Gaufrette résistante à l'humidité Withdrawn EP1982598A1 (fr)

Priority Applications (12)

Application Number Priority Date Filing Date Title
EP20070106604 EP1982598A1 (fr) 2007-04-20 2007-04-20 Gaufrette résistante à l'humidité
AU2008240677A AU2008240677A1 (en) 2007-04-20 2008-04-21 Moisture resistant wafer
RU2009142801/14A RU2479210C2 (ru) 2007-04-20 2008-04-21 Влагостойкие вафли
CN200880012599.3A CN101686691B (zh) 2007-04-20 2008-04-21 抗湿薄饼
CA002677954A CA2677954A1 (fr) 2007-04-20 2008-04-21 Gaufre resistant a l'humidite
UAA200911924A UA100982C2 (ru) 2007-04-20 2008-04-21 Средство для придания влагостойкости и сохранения хрусткости вафель без сахара или с низким содержанием сахара
US12/596,781 US20100092612A1 (en) 2007-04-20 2008-04-21 Moisture resistant wafer
PCT/EP2008/054792 WO2008129027A1 (fr) 2007-04-20 2008-04-21 Gaufre résistant à l'humidité
MX2009009976A MX2009009976A (es) 2007-04-20 2008-04-21 Oblea resistente a la humedad.
BRPI0810231-7A BRPI0810231A2 (pt) 2007-04-20 2008-04-21 Wafer resistente à umidade
EP08749625A EP2148571A1 (fr) 2007-04-20 2008-04-21 Gaufre résistant à l'humidité
US14/560,884 US20150125572A1 (en) 2007-04-20 2014-12-04 Moisture resistant wafer

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CA (1) CA2677954A1 (fr)
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WO2009149948A1 (fr) * 2008-06-13 2009-12-17 Nestec S.A. Produit alimentaire
WO2014006090A1 (fr) 2012-07-05 2014-01-09 Dsm Ip Assets B.V. Produits de boulangerie-pâtisserie croustillants comprenant de la xylanase
US9119410B2 (en) 2008-02-29 2015-09-01 Intercontinental Great Brands Llc Filled, baked crispy snack having a high moisture content
WO2016055423A1 (fr) * 2014-10-06 2016-04-14 Nestec S.A. Processus, produit et procédé

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EP1897444A1 (fr) * 2006-09-11 2008-03-12 Nestec S.A. Produits à base de gaufres commestibles fabriqués par extrusion.
JP5685393B2 (ja) * 2010-06-04 2015-03-18 テルモ株式会社 分岐鎖アミノ酸含有総合栄養食品
WO2014087237A2 (fr) * 2012-12-06 2014-06-12 Kraft Foods R & D, Inc. Produit de chocolat
US20160262418A1 (en) * 2015-03-09 2016-09-15 Cholaca, Inc. Full fat content non-alkalized shelf stable liquid chocolate processing methods and products
CN104872354A (zh) * 2015-05-18 2015-09-02 青岛耕耘百年食品股份有限公司 一种即墨麻片及其制备方法
CA2989244C (fr) * 2015-06-16 2024-01-02 Nestec S.A. Produit de type gaufrette ou produit extrude expanse a base de cereales
CN107535565A (zh) * 2017-09-21 2018-01-05 杨益民 一种无糖空心酥饼及其制备方法
JP7341829B2 (ja) * 2019-09-30 2023-09-11 ハウス食品株式会社 食感が維持された食品

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9119410B2 (en) 2008-02-29 2015-09-01 Intercontinental Great Brands Llc Filled, baked crispy snack having a high moisture content
WO2009149948A1 (fr) * 2008-06-13 2009-12-17 Nestec S.A. Produit alimentaire
RU2513748C2 (ru) * 2008-06-13 2014-04-20 Нестек С.А. Вафли с отсутствием или низким содержанием сахара или вспученный экструдированный зерновой продукт, содержащие монодисперсные мальтодекстрины или фруктоолигосахариды, тесто для них, способ изготовления и применение.
WO2014006090A1 (fr) 2012-07-05 2014-01-09 Dsm Ip Assets B.V. Produits de boulangerie-pâtisserie croustillants comprenant de la xylanase
WO2016055423A1 (fr) * 2014-10-06 2016-04-14 Nestec S.A. Processus, produit et procédé

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CN101686691A (zh) 2010-03-31
UA100982C2 (ru) 2013-02-25
RU2009142801A (ru) 2011-05-27
CA2677954A1 (fr) 2008-10-30
CN101686691B (zh) 2014-05-07
WO2008129027A1 (fr) 2008-10-30
AU2008240677A1 (en) 2008-10-30
MX2009009976A (es) 2009-10-12
BRPI0810231A2 (pt) 2014-09-16
US20100092612A1 (en) 2010-04-15
RU2479210C2 (ru) 2013-04-20
US20150125572A1 (en) 2015-05-07

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